Gnocchi alla Romana

PT50M

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Gnocchi alla Romana is much simpler to pull off than the classic potato gnocchi, or even gnudi. The mixture is spread onto a baking tray and rounds are cut out and baked, with plenty of extra Parmesan cheese on top for good measure. You can serve gnocchi alla Romana as a main course, or indeed slice and serve as a side. Either way, this is a deeply comforting dish that you'll want in your culinary repertoire.

Ingredients

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Gnocchi alla Romana

  • 500ml of milk
  • 30g of butter
  • salt, to taste
  • nutmeg, to taste
  • 125g of semolina flour
  • 1 egg yolk
  • 40g of Parmesan, finely grated (plus extra to grate on top before serving)
1
To begin, bring the milk to a simmer with a pinch of salt and nutmeg and whisk in the semolina flour. Stir on a medium-low heat until the mixture starts to thicken and pull away from the sides of the pan. This should take around 10 minutes
2
Remove from the heat and stir in the butter, cheese and egg yolk – make sure the mixture isn’t piping hot as you don’t want to scramble the yolks
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3
Spread the mixture across a greaseproof-lined tray into a 1.5cm thick layer and allow to cool
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4
Preheat the oven to 180°C/gas mark 4
5
Cut the dough into discs using a 4cm round cutter, then layer neatly into an ovenproof dish
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6
Grate more Parmesan over the dish and bake for around 25 minutes, or until golden and crispy
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7
Serve up as a vegetarian main with salad, or as a side dish
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